Herbed Lentil and Chickpea Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A refreshing and protein-packed vegetarian salad featuring lentils, chickpeas, fresh herbs, and a bright lemon vinaigrette. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs dry brown lentils, canned chickpeas, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry brown lentils
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup finely diced red onion
• 3 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 minced garlic clove
• 3/4 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dry brown lentils and place in a pot with 3 cups water. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and cool.
2. Step 2: In a large bowl, combine cooled lentils with 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup finely diced red onion.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour vinaigrette over the lentil mixture and toss gently until evenly coated. Let sit 10 minutes before serving to meld flavors.